Corn Pancakes
Recipe from Vegetarian Times

A lovely change of pace from the everyday breakfast pancake, serve them with maple syrup or, for a savory dish, top with creme fraiche and chopped chives.


Corn Pancakes

by 3  people


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Yield: 12 4-inch pancakes
Related Categories: Dinner, Healthy Cooking, Low Calorie, Low Fat
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Ingredients
  • 2   cups 
    corn kernels
  • 1   cup 
    whole milk
  • 2   
    large eggs
  • 2   tablespoons 
    unsalted butter, melted
  • 1   cup 
    all-purpose flour
  • 1   teaspoon 
    granulated sugar
  • 1 1/2  teaspoons 
    baking powder
  • 1 1/2  teaspoons 
    salt
Directions
1.
Bring pot of lightly salted water to a boil, and cook corn kernels 1 minute. Drain well.
2.
Combine milk, eggs and butter in bowl, and beat well. Sift together flour, sugar, baking powder and salt; fold into egg mixture. Fold in corn kernels. Let batter rest 20 minutes.
3.
Spray griddle or large nonstick skillet with cooking spray, and heat over medium heat. Pour batter onto cooking surface in 1/4-cup amounts. Cook until bottoms of pancakes are set and golden; flip over, and cook other side of pancakes until golden. Repeat until all batter is used up. Serve hot.
Nutrition information
Per Serving: cal. (kcal) 110, Fat, total (g) 4, chol. (mg) 40, sat. fat (g) 2, carb. (g) 16, fiber (g) 1, sugar (g) 2, pro. (g) 4, sodium (mg) 370, Percent Daily Values are based on a 2,000 calorie diet
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